A thread that KervinG posted dealt with making jerky from a flat iron steak, It started to get hijacked into a discussion on flat iron steak rather than jerky so I opened this one.
The question was: What is a flat iron steak?. I have only found them at Kroger's in my area. As I said in the other thread, a flat iron steak marinaded overnight and seared on a high heat grill for about 7 minutes a side, then thinly cut across the grain at about a 45 degree angle is one of the most delicious steak meals.
Here is some info on flat iron steak I got from a web site.
"The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.
Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.
This steak has a deep, rich flavor which makes it perfect not only on its own, but also as meat for many dishes. The Flat Iron is very similar to any of the Flat Steaks so anything calling for Skirt or Flank Steak will benefit from a Flat Iron Steak. This steak is best grilled over a medium high heat. I don't suggest going as hot as possible unless you pick up a particularly thin cut. I like to get them thick (about an inch or more) so I grill at a little lower temperature to keep from charring the outside before it heats through the middle.
If your butcher stares blankly at you when you ask for a Flat Iron steak, it might not be because he's a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your neck of the woods. Instead ask for a Top Blade Steak. But definitely track one down and give it a try. You might just find your perfect steak."
I had one on an Amtrak train once.
It was good.
I like them on the grill low and slow brushed with butter a pinch of garlic, salt and pepper to taste. Some mushrooms and onion's and you have a gr8 stake sandwich.
Thanks for the redirect Gus!
i have seen these at the local Kroger and wondered what to do with them.
I think now i will give one a try.
Thank you very much for the education Gus!
Quote from: Up In Smoke on October 06, 2010, 04:51:51 PM
i have seen these at the local Kroger and wondered what to do with them.
I think now i will give one a try.
Thank you very much for the education Gus!
Wait until a sale. They have them on sale periodically and you can save $2 -$2.5 a pound.
Will do!